Potato & Ham Chowder

INGREDIENTS
4 slices turkey bacon, diced
2 tbsp extra virgin olive oil
2 cloves garlic, minced
1 med onion, diced
1 bag of frozen cauliflower, ground (see step 2)
2 tsp thyme
2 tbsp all-purpose flour
3 1/2 cups milk, or more, as needed
2 cans diced potatoes
1 cup diced ham
Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
   
2. Grind cauliflower into itty bitty pieces using a food processor.
3. Drizzle olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in cauliflower and thyme until heated through, about 3-4 minutes.
   
4. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. If you want the chowder a little smoother, remove chowder from heat and blend using an immersion blender. Once the desired smoothness is achieved, place back on heat and stir in potatoes.
   
5. Bring to a boil; reduce heat and simmer until soup heated all the way through, about 5 minutes. Stir in ham, salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
   
6. Serve immediately, garnished with bacon, if desired.